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Zardetto Brut Private Cuvee

Zardetto Brut Private Cuvee

Sku: 1654858

Lead Time 5 day lead-time required Why?

Fabio Zardetto has created his own personal Cuvee-a blend of Glera (the new name for the Prosecco grape), for long-lasting, expressive citrus notes; Chardonnay, for rich body and creamy texture; and Muscat, for fresh floral and grapey aromas. This fine Cuvee manages to be both playful and refined at the same time-sure to please even the most discerning palates.

Tasting notes
Brilliant straw-yellow in color with a delicate perlage, this sparkler expresses notes of pears, apples and peaches with a hint of wild flowers.

Technical notes
Location of Vineyard The Zardetto philosophy is steeped in the potential of the Conegliano Valdobbiadene hills, aiming to make sparkling Prosecco that truly emphasizes the characteristics of the beloved land. This requires a consistently high level of quality, from exploring new soil in search of unique characteristics, to a significant investment in technology. Fabio personally oversees the entire process, from the vine to the final customer, utilizing his rich knowledge of every hill and terroir in the Prosecco DOC to source the best grapes of the region. Zardetto Prosecco grapes are currently sourced from: Zardetto-owned vineyards in the Conegliano Valdobbiadene DOCG. Prosecco DOC designated for limited edition cru wines (86 total acres). Limited and exclusive vineyards utilizing special soil or unique terroir characteristics (collected and separately vinified). High-quality co-op wineries in the Conegliano Valdobbiadene DOCG hills (including the villages of Feletto, Ogliano, Carpesica, Rolle, Col San Ma rtino and Santo Stefano di Valdobbiadene). The Prosecco DOC. Varietal Composition 45% Glera, 40% Chardonnay and 15% Moscato

Other text
After collecting separate grapes from each vineyard with respect to the appropriate maturation time (depending on exposition, location, soil, etc.), Zardetto brings them to the winery where they chill and softly press them. The juice is then ready for fermentation and initial contact with yeasts. To create sparkling Prosecco, secondary fermentation is carried out in large pressured tanks called autoclavi, also known as ”The Italian Method,” over a period of nearly 40 days. This process results in the characteristic flowery, fruity Prosecco taste. Once secondary fermentation is complete, the Prosecco is finally filtered and bottled.

Food pairing
Pairs perfectly with grilled fish, smoked trout, grilled vegetables, vegetarian salads and Asian cuisines, like spring rolls or chicken satay.

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